Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Flexible
Benefits
Paid Time Off
Paid holidays
Earned wage access
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
accident insurance
critical illness insurance
401(k) Plan
Tuition Reimbursement
Employee assistance program
Referral program
Employee Discounts
Job Description
The Vendue is Charleston's first-ever hotel dedicated to the arts, located at 19 Vendue Range in the heart of Charleston's French Quarter and Art District. This unique establishment inspires guests and team members alike with an ever-changing canvas of art for all senses, creating an immersive and culturally rich environment. Known for its culture that values curiosity, boldness, intentionality, and delight, The Vendue offers a dynamic workplace where creativity and passion are fostered. The hotel has earned numerous accolades and industry awards, reflecting its commitment to delivering outstanding guest experiences.
Within The Vendue, guests can also enjoy modern cuisine ... Show More
Within The Vendue, guests can also enjoy modern cuisine ... Show More
Job Requirements
- Formal culinary training from a culinary or hospitality associates program or equivalent work experience
- current ServSafe Managers Certification or willingness to obtain within 30 days of employment
- minimum 2 years experience as Sous Chef or Chef de Cuisine in a top-tier restaurant or hotel
- knowledge of industry best practices
- commitment to guest satisfaction and service excellence
- ability to work efficiently under pressure
- ability to read, speak, and understand English or use a translator app
- extensive knowledge of culinary techniques, knife skills, and food safety standards
Job Qualifications
- Formal culinary training or related work experience
- current ServSafe Managers Certification or ability to become certified within 30 days of employment
- minimum 2 years experience as Sous Chef or Chef de Cuisine in a top-tier restaurant or hotel
- familiarity with industry best practices
- commitment to guest satisfaction and service excellence
- ability to work under pressure and lead a team effectively
- proficiency in English or ability to communicate effectively using a translator app
- extensive knowledge of culinary techniques, knife skills, and food safety standards
Job Duties
- Develop seasonal menus and daily specials
- train and mentor kitchen staff on culinary techniques and safety procedures
- oversee food preparation to ensure consistency and quality
- select and source ingredients with an aim toward elevating the guest experience
- manage staff, inventory, budgets, and kitchen supplies
- ensure compliance with DHEC, SCDA, and company guidelines for cleanliness, safety, and sanitation
- collaborate with the management team to achieve business goals and maintain high standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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